The most extensive and comprehensive reference on durum wheat chemistry and technology ever available, this ambitious update to the first edition covers more diverse and interesting topics in a new expanded format. Forty-six contributors, each highly experienced and recognized as world authorities on durum wheat, provide the latest developments in scientific research and technology. All aspects of durum wheat are covered, from agronomy and the chemical composition of the grain, to the latest industrial approaches to processing durum wheat, as well as food safety and quality assurance issues. Expanded to include new topics like functional pasta, grain safety, and biotechnology, along with practical and applied information including a table of uses for specific carbohydrates, descriptions of improved laboratory techniques, and international comparisons of HACCP experiences, Durum Wheat: Chemistry and Technology, Second Edition is a must-have reference for professionals, students, and researchers inside and outside the field who want to learn about durum wheat technology and chemistry.
New and Revised Topics Include:
Special Features:
An Essential Reference For:
1. Cover image - p. Cover 2. Title page - p. ii 3. Table of Contents - p. iii 4. Copyright - p. iii 5. Contributors - p. iii 6. Preface to the Second Edition - p. iii 7. Preface to the First Edition - p. v 8. Chapter 1: Origin and Distribution of Durum Wheat Genetic Diversity in the World - p. vii 9. Chapter 2: Genetics and Breeding of Durum Wheat - p. 14 10. Chapter 3: Agronomy of Durum Wheat Production - p. 36 11. Chapter 4: Diseases of Durum Wheat - p. 55 12. Chapter 5: Insect and Mite Pests of Durum Wheat - p. 71 13. Chapter 6: Kernel Components of Technological Value - p. 83 14. PROTEINS - p. 83 15. STARCH - p. 91 16. NONSTARCH POLYSACCHARIDES AND ENZYMES THAT HYDROLYZE THEM - p. 98 17. DURUM WHEAT LIPIDS - p. 106 18. Chapter 7: Vitamins, Minerals, and Nutritional Value of Durum Wheat - p. 124 19. Chapter 8: Durum Wheat Milling - p. 137 20. Chapter 9: Manufacture of Pasta Products - p. 159 21. Chapter 10: Other Traditional Durum-Derived Products - p. 175 22. Chapter 11: Pasta Made from Nontraditional Raw Materials: Technological and Nutritional Aspects - p. 199 23. Chapter 12: Methods Used to Assess and Predict Quality of Durum Wheat, Semolina, and Pasta - p. 211 24. Chapter 13: Grading Factors Impacting Durum Wheat Processing Quality - p. 234 25. Chapter 14: Grain Safety Assurance, Including Impacts on Durum Wheat Trading - p. 250 26. Chapter 15: Marketing Perspectives in the Durum Wheat Trade - p. 277 27. Index - p. 286
The most extensive and comprehensive reference on durum wheat chemistry and technology ever available, this ambitious update to the first edition covers more diverse and interesting topics in a new expanded format. Forty-six contributors, each highly experienced and recognized as world authorities on durum wheat, provide the latest developments in scientific research and technology. All aspects of durum wheat are covered, from agronomy and the chemical composition of the grain, to the latest industrial approaches to processing durum wheat, as well as food safety and quality assurance issues. Expanded to include new topics like functional pasta, grain safety, and biotechnology, along with practical and applied information including a table of uses for specific carbohydrates, descriptions of improved laboratory techniques, and international comparisons of HACCP experiences, Durum Wheat: Chemistry and Technology, Second Edition is a must-have reference for professionals, students, and researchers inside and outside the field who want to learn about durum wheat technology and chemistry.
New and Revised Topics Include:
Special Features:
An Essential Reference For:
1. Cover image - p. Cover 2. Title page - p. ii 3. Table of Contents - p. iii 4. Copyright - p. iii 5. Contributors - p. iii 6. Preface to the Second Edition - p. iii 7. Preface to the First Edition - p. v 8. Chapter 1: Origin and Distribution of Durum Wheat Genetic Diversity in the World - p. vii 9. Chapter 2: Genetics and Breeding of Durum Wheat - p. 14 10. Chapter 3: Agronomy of Durum Wheat Production - p. 36 11. Chapter 4: Diseases of Durum Wheat - p. 55 12. Chapter 5: Insect and Mite Pests of Durum Wheat - p. 71 13. Chapter 6: Kernel Components of Technological Value - p. 83 14. PROTEINS - p. 83 15. STARCH - p. 91 16. NONSTARCH POLYSACCHARIDES AND ENZYMES THAT HYDROLYZE THEM - p. 98 17. DURUM WHEAT LIPIDS - p. 106 18. Chapter 7: Vitamins, Minerals, and Nutritional Value of Durum Wheat - p. 124 19. Chapter 8: Durum Wheat Milling - p. 137 20. Chapter 9: Manufacture of Pasta Products - p. 159 21. Chapter 10: Other Traditional Durum-Derived Products - p. 175 22. Chapter 11: Pasta Made from Nontraditional Raw Materials: Technological and Nutritional Aspects - p. 199 23. Chapter 12: Methods Used to Assess and Predict Quality of Durum Wheat, Semolina, and Pasta - p. 211 24. Chapter 13: Grading Factors Impacting Durum Wheat Processing Quality - p. 234 25. Chapter 14: Grain Safety Assurance, Including Impacts on Durum Wheat Trading - p. 250 26. Chapter 15: Marketing Perspectives in the Durum Wheat Trade - p. 277 27. Index - p. 286
